About: Effect of some environmental factors on autolysis of lactococci used for cheese production

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About: Effect of some environmental factors on autolysis of lactococci used for cheese production Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	About 300 strains were isolated from different sources and phenotypically identified. Twenty-three of them, identified as Lactococcus lactis, were subjected to genotypic characterization and tested for autolytic activity. These strains were subdivided by the plasmide profile technique into 4 clusters, each containing the isolates that shared the same plasmid pattern. Three strains showed completely different plasmid profiles. Three highly autolytic strains were found among 23 isolates. One of them, Lactococcus lactis HMM81, which exhibited the highest autolytic activity in citrate buffer (approximately 48%), was chosen for further investigation of factors influencing the autolysis. These comprised extrinsic factors (incubation temperature) and intrinsic factors (NaCl concentration, pH of the medium, citrate buffer concentration, growth phase). As a reference strain, a non-autolytic strain Lactococcus lactis subsp. lactis NIZO B643 was used. Based on the investigation of the extrisic and intrinsic fact About 300 strains were isolated from different sources and phenotypically identified. Twenty-three of them, identified as Lactococcus lactis, were subjected to genotypic characterization and tested for autolytic activity. These strains were subdivided by the plasmide profile technique into 4 clusters, each containing the isolates that shared the same plasmid pattern. Three strains showed completely different plasmid profiles. Three highly autolytic strains were found among 23 isolates. One of them, Lactococcus lactis HMM81, which exhibited the highest autolytic activity in citrate buffer (approximately 48%), was chosen for further investigation of factors influencing the autolysis. These comprised extrinsic factors (incubation temperature) and intrinsic factors (NaCl concentration, pH of the medium, citrate buffer concentration, growth phase). As a reference strain, a non-autolytic strain Lactococcus lactis subsp. lactis NIZO B643 was used. Based on the investigation of the extrisic and intrinsic fact (en)
Title	Effect of some environmental factors on autolysis of lactococci used for cheese production Effect of some environmental factors on autolysis of lactococci used for cheese production (en)
skos:prefLabel	Effect of some environmental factors on autolysis of lactococci used for cheese production Effect of some environmental factors on autolysis of lactococci used for cheese production (en)
skos:notation	RIV/60461373:22330/10:00022880!RIV11-MSM-22330___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Kozáková, Drahomíra Plocková, Milada Jebavá, Iva Solichová, Kateřina Šviráková, Eva
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	256169
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/10:00022880
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Lactococcus; autolysis; prediction; citrate buffer (en)
http://linked.open.../riv/klicoveSlovo	Lactococcus citrate buffer prediction autolysis
http://linked.open...odStatuVydavatele	SK - Slovenská republika
http://linked.open...ontrolniKodProRIV	[ADE485C36AD6]
http://linked.open...i/riv/nazevZdroje	Journal of Food and Nutrition Research
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...UplatneniVysledku	2010
http://linked.open...v/svazekPeriodika	49
http://linked.open...iv/tvurceVysledku	Plocková, Milada Šviráková, Eva Solichová, Kateřina Kozáková, Drahomíra Ondráčková, Iva
http://linked.open...ain/vavai/riv/wos	000275928100001
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	1336-8672
number of pages	9 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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